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Old 01-11-2011, 07:21 PM   #11
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Originally Posted by alcibiades View Post
Put just 5 oz of Gambrinus Dark Munich in my 10 gallon batch of usually light IPA, figuring it would be like a pound of regular munich. It has a totally different flavor, and dominates with sickly sweetness. ruined 10 gallons of my favorite IPA recipe.
Taste it again. Seriously, I thought I hated one of my beers too and that it was 'too sweet' - I waited 1-2 weeks and tried it again and it was fine.

Ruined is such a strong term for beer
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Old 02-08-2011, 03:42 PM   #12
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I use amber malt in my DFH clone- about 6 ounces in a 5 gallon batch. That's 3% of the grain bill, and that's discernable. I use no crystal or other malts in there, and I wouldn't use more amber malt than that.

IPAs shouldn't be malty rich/sweet, but they should have enough of a malt backbone to stand up to the hops. Anything that ruins that balance can make an IPA seem "off".
You think IPA's shouldn't be malty rich/sweet and you cloned DFH? I find their IPA's cloyingly sweet.
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Old 02-08-2011, 03:49 PM   #13
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i added 1/4lb of C120 to an ESB and it was a completely different beer.

was it the 20L Briess Dark munich or a german 12L-ish dark munich?

DFH 60 minute is not cloying.

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Old 02-08-2011, 04:06 PM   #14
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IPAs shouldn't be malty rich/sweet, but they should have enough of a malt backbone to stand up to the hops. Anything that ruins that balance can make an IPA seem "off".
Spoken like a true judge

<---- Loves big malty IPA's....
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Old 02-08-2011, 04:49 PM   #15
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What was the recipe? What was the OG & FG of this batch vs all your others? Were the other batches identical in every single way except for this switch?

It could be the problem of switching from 2lbs of munich to 5oz could make the malt taste not strong enough to stand up to too much crystal malt. Or your mash was 2 degrees higher and FG was higher than previous batches.

Also want to add that in my experience hoppy beers work best as either very dry with minimal malt flavors, or with a good deal of malt flavor and not dry. When I have tried to have both very malty and very dry and hoppy the flavors tend to taste washed out, but maybe its just been my experience.

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Old 02-08-2011, 05:16 PM   #16
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Gambrinus has a 30(ish)L Dark Munich. From the sound of your post it sounds a lot of like aromatic malt where a little goes a long way.

Skyler try the 60 minute, it's the only balanced one of the minute IPAs I've liked it.

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Old 02-08-2011, 05:44 PM   #17
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60 min, 90 min, 120 min - they all taste like candy juice to me. Then again, I am in California, so I really can't speak for the freshness of any DFH I've had.

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Old 02-08-2011, 08:27 PM   #18
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I use melanoidin in my IPAs, which to me comes off as the dark Munich version of carapils. 20-25L, body, head retention and malty balance.

Then again, it's also my sub for crystal which doesn't come near my IPAs. Mine are always dry with only enough malt to balance the bitterness and let the hop flavor shine.

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Old 02-08-2011, 08:48 PM   #19
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Huh. You have over 700 posts and you are actually posting this? I would figure you would have some clue about brewing by now.
Wow. I would have banned your ass for this completely unnecessary comment.
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Old 02-08-2011, 10:08 PM   #20
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An IPA that is too sweet? It just sounds like you haven't dry-hopped it enough.

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